Carrot and Poppy Seed Muffins |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light and moist muffin....Mmmm . Ingredients:
150 g self raising flour, sifted |
150 g brown sugar |
1 teaspoon ground cinnamon |
2 eggs, lightly beaten |
1/2 cup canola oil or 1/2 cup vegetable oil |
2 cups grated carrots (about 2 large carrots) |
1 1/2 tablespoons poppy seeds |
Directions:
1. Pre heat oven to 180°C.
2. Combine all dry ingredients and carrots in bowl.
3. In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
4. Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
5. Bake in oven for 25 minutes or until skewer comes out clean.
6. Cool in pan for a few minutes before transferring to wire rack to cook.
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